These low cost kebabs are scrumptious!
If I write a recipe for goat or octopus, there are always a few people who’ll refuse to try it. Post a recipe using rabbit or hare and many people will go running. Rabbit is low cost yet tasty meat that should definitely be used more. It doesn’t have a strong flavour, in fact it’s close to chicken.
I prefer to grill these rabbit kebabs on the barbecue or in my tandoor but as it was snowing quite heavily yesterday, I decided to bring it all indoors. I cooked the kebabs in a high oven for about 20 minutes. That’s all it took to cook the meat through. It was so tender.
If you want to make two very different suppers with little work, double this recipe and use the leftovers in a rabbit tikka curry the next day. You’ll see my rabbit tikka curry tomorrow but for now, enjoy these simple and delicious bunny tikka kebabs which are so nice with my fresh stove top naan recipe and this mint raita.
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- 500g cubed rabbit meat
- 200ml plain Greek yogurt
- Juice of 2 limes
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 3 fresh green chillies - finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon tandoori masala - homemade or good quality store bought
- 2 tablespoons chopped coriander
- Salt and pepper to taste
- Blend the marinade ingredients in a blender until smooth.
- Season with salt and pepper to taste
- Marinate the rabbit meat for 3 to 48 hours. The longer the better.
- When ready to cook heat your oven to it's highest setting.
- Place the rabbit tikka on a rack and roast until cooked through. This should take about 20 to 30 minutes.
- You may wish to skewer the rabbit tikka with onions and red pepper on wooden skewers as I did in the picture.